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READY IN 50 mins

Sweet Sweet Potato Casserole

Read Reviews (81)

"Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole." — sal

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Original recipe makes 5 cups Change Servings

5 large sweet potatoes, peeled and quartered
3/4 cup packed brown sugar
2/3 cup whole milk
2 tablespoons butter, melted

1/4 cup all-purpose flour
1 1/3 cups pecans
1 cup flaked coconut

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Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
Bake 30 minutes in the preheated oven.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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I tried this recipe and it was a hit. Not too dry and not too much liquid! I didn't use the pecans as we had none at the time but I did put marshmallows on top and it was fantastic. I couldn't get my family to stop eating on it!

—ztnelv

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Most Helpful Critical Review

Nov 25, 2005

I felt that this recipe was too dry. I have never made sweet potato casserole before but have eaten it many times, so I chose to use this recipe because it had familiar components like the casseroles I am used to eating. Sadly it was too dry. If I made it again I would decrease the flour and maybe even decrease the cooking time.

—Can Can

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98 Ratings

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Jan 05, 2006

After reading other reviews I wanted to make sure that it didnt turn out dry! I only had two large Sweet Potatoes so I cut the recipe by half, added 2 more tbls of butter, a little more milk, and drizzled honey all over it. Then I followed the recipe from there. It was great. Almost like Souflae.

—Bryan Hinkle

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Nov 15, 2004

Yummy and original, i will never make another holiday meal without this dish...and it's the perfect contribution when going to someone else's meal.

—WENDALYNN

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Nov 29, 2004

This was really good, I have tried every year to get my family to eat sweet potatoes, and this year they did, it was great.

—MATTJEN3

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Nov 22, 2004

This recipe sounded so good. Unfortunately, I did not like it at all. It did not taste sweet enough and was very dry. I was very disappointed with this recipe.

—Diane from Florida

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Jan 02, 2006

I made this as part of Christmas dinner, and my husband loved it. I drisseled carmel ice cream topping on the top of the nuts and coconut. Everyone enjoyed it.

—Bonnie

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Nov 04, 2004

This recipe is now become a staple for every holiday meal, and it's very easy to make!!

—jobeth9

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Nutrition

Calories
442 kcal
22%

Carbohydrates
71 g
23%

Cholesterol
8 mg
3%

Fat
16.4 g
25%

Fiber
9.1 g
37%

Protein
6.1 g
12%

Sodium
173 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Sweet Potato Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 442
Calories from Fat: 148

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 4.7g 24 %
Cholesterol 8mg 3 %
Sodium 173mg 7 %
Potassium 906mg 25 %
Total Carbohydrates 71g 23 %
Dietary Fiber 9.1g 37 %
Protein 6.1g 12 %
Sugars 29.6g
Vitamin A 646 %
Vitamin C 9 %
Calcium 14 %
Iron 22 %
Thiamin 29 %
Niacin 26 %
Vitamin B6 33 %
Magnesium 30 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.